The Perronneau Family and the Bee

By Eliza Ward

A Family Devoted to Honey Since 1890

Experience and knowledge are everything when it comes to fine honey.

Apidis SAS is a family-owned and operated enterprise specializing in fine honeys and honey products. Established in 1890, honey has been the lifeblood of the Perronneau family for over 120 years.

Today, the fourth and fifth generations continue the work—guided by third-generation beekeeper Gabriel Perronneau and his wife Madeleine—while the sixth generation is already growing up among the bees.

⮞ See all Perronneau honey

A Remarkable Scale—With Old-World Care

Apidis SAS manages over 4,000 hives, each home to 30,000–60,000 bees. That adds up to hundreds of millions of bees—and more than 200 tons of honey produced annually.

And yet, despite their scale, their focus remains deeply personal:

• Respect for tradition
• Care for the bees
• Commitment to quality above all

This is not industrial honey production—it’s craftsmanship at scale.

Growing Up with Bees

In the village of Villy-en-Auxois, Perronneau children learned about bees not from books, but from their grandfather.

They heard about:

• The invisible queen bee
• The tireless worker bees, whose lives are short but essential
• The fanning bees, who dry the honey and seal it to protect it

And beyond the hive, they learned something bigger: Bees are essential to the entire ecosystem.

As they move from flower to flower collecting nectar, they also distribute pollen—ensuring that fruits, vegetables, and plants continue to grow and reproduce.

Honey Is Like Wine (More Than You Think)

If you know honey, you know this: Honey is as complex and variable as wine.

Every harvest—every “vintage”—is different.

What Influences Honey Flavor?

1. Floral source (pollen variety)
2. Weather conditions
3. Time of harvest during the nectar run
4. Geography and terroir

What You’ll Notice in the Jar

• Texture: liquid, creamy, or crystalline
• Flavor: floral, herbal, spicy, even savory
• Color: from pale ivory to deep amber

Even a single mono-floral honey can vary year to year depending on when and where it was collected.

The Art of Pastoral Beekeeping

Because flowers bloom at different times across France, the Perronneau family practices pastoral apiculture—moving their hives across the country throughout the year.

They place hives in carefully chosen locations where specific blooms are at their peak, based on generations of experience.

This approach results in:

• Exceptional mono-floral honeys
• Healthier, more active bees
• Continuous nectar flow (and better honey production)

With the exception of winter, the bees are almost always working—and eating well.

Protecting What Makes Honey Special

At Apidis SAS, how honey is handled matters just as much as how it’s made.

One rule is non-negotiable: Honey must never exceed 35°C (95°F)—the natural temperature inside a hive.

Why it matters:

1. Preserves live enzymes
2. Maintains nutritional integrity
3. Protects flavor complexity

Heat is the enemy of real honey.

Why Raw Honey Matters

This is also why “raw” honey is so important.

Real honey contains:

• Live enzymes
• Mineral salts
• Antioxidants
• Naturally occurring vitamins
  

A Few Practical Notes

1. Never microwave honey
2. If crystallized, gently warm in a hot water bath
3. Avoid ultra-processed, always-liquid supermarket honey

That squeezable bear? Convenient, yes. Cute? Yes! But it’s a very different product—flatter in flavor and stripped of much of what makes honey special.

How to Explore Honey at ChefShop

If this kind of honey fascinates you (it should), there’s a whole world to explore.

At ChefShop, we focus on:

• Mono-floral honeys with distinct terroir
• European honey traditions, especially from France and Italy
• Producers who prioritize craft, not just output

⮞ Explore our Honey Collection to taste the difference for yourself.

FAQ: Understanding Fine Honey

What is mono-floral honey?
Honey made primarily from one type of flower, resulting in a distinct and recognizable flavor profile.

Why does honey crystallize?
Crystallization is natural and a sign of minimally processed honey. It does not mean the honey has gone bad.

Is raw honey healthier than processed honey?
Raw honey retains enzymes and nutrients that are often lost during high-heat processing.

Why does honey taste different from jar to jar?
Like wine, honey varies based on season, weather, and floral source—even within the same variety.

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